Mar 1, 2012

So I think this recipe tastes really similar to English Muffins (and this is the third recipe I've tried).

This recipe is pretty much the Artisan Bread in 5 Minutes recipe, which I adore and use constantly--but this one has my own tweaks and the porportions vary slightly.

However, the best part is that I rarely measure the yeast and salt exactly and it comes out fine still--same with Artisan bread. And there's no kneading or real effort involved at all. Just mix and let sit.

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The best way to eat this is to toast it and use it for one of the following...or other:
- egg muffins on it
- butter/jam
- tuna/crab/chicken cheese melt
- garlic salt/buttered! (great addition to soups and main courses)